Cook

The Bob's Steak & Chop House Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets. Deliver consistent high-quality product to patrons of Bob's Steak & Chop House. Scheduling of staff according to budget and business forecast. Develop additions to menu. Recruitment, on-boarding and continuous training of culinary associates. Responsible for product availability for restaurant. Directs proper sanitation of all kitchen facilities and equipment. Ensures that all kitchen equipment is in good working order. Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Monitors and has hands on control over daily food production. Monitors safety of staff. Maintains good working relationship with Front of the House Manager. Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns. Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. Checks and controls sign-in and sign-out procedures for kitchen staff. Conducts kitchen department meeting. Responsible maintaining accurate payroll records for culinary staff. Other duties assigned by Bob's leadership.